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    You are in: Home / Recipes / Kidney Bean Veggie Burgers Recipe
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    Kidney Bean Veggie Burgers

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    10 mins

    15 mins

    spiritussancto's Note:

    i don't like beans but i like these. they are VERY filling, don't make them huge. cook time does not include chill time. these hold together well enough that they would probably be fine on the bbq

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    Serves: 8



    Units: US | Metric


    1. 1
      i made twice the amount of onions and mushrooms and used the other half to top the burgers. sauté them in a little oil with a sprinkle of salt and garlic powder till they're soft.
    2. 2
      in the mean time mash the beans and mix with the egg, cheese, and spices.
    3. 3
      let the mushroom mix cool a little so it doesn't immediately cook your egg then stir into the bean mix.
    4. 4
      add bread crumbs a bit at a time until you have a nice solid mixture you can shape easily.
    5. 5
      shape into 8 patties (not 6 big ones, trust me), and chill in the freezer for 15 min.
    6. 6
      fry in a little oil on med-low heat until nice and brown. i topped mine with swiss cheese, cooked mushrooms, fresh spinach, and aioli on a ciabatta bun. yum! i think the texture might be better with mashed red lentils, we'll have to try that. i think any kind of bean would work fine for this (except maybe garbanzos since they have more of a fish texture when mashed). i have the rest of these still in my freezer as cheep, healthy, easy standby food.

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    Nutritional Facts for Kidney Bean Veggie Burgers

    Serving Size: 1 (73 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 96.7
    Calories from Fat 14
    Total Fat 1.5 g
    Saturated Fat 0.4 g
    Cholesterol 27.1 mg
    Sodium 260.8 mg
    Total Carbohydrate 15.0 g
    Dietary Fiber 3.6 g
    Sugars 1.1 g
    Protein 5.7 g

    The following items or measurements are not included:

    powdered chipotle pepper

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